Original flavour chiffon cake

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Original flavour chiffon cake

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Ingredients

Original flavour chiffon cake

5 eggs, used 800g
50 g powdred sugar
30 g vegetable oil
25 g Milk
60 g self raising flour sieved
1/2 tsp vanilla extract
1 tsp lemon juice

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6

50min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Chinese Japanese Taiwanese

Recipe's preparation

1. preheat oven 160C

2 insert butterfly . place whole eggs, sugar into Mixing bowl beat 10 min/45 deg/speed 4

remove MC ,no setting temp, beat another 5 mins/speed 4

add in oil, milk, lemon juice , vanilla extract, sieved flour in to mixing bowl, beat 5 secs/sp 3

remove butterfly whisk, use spatula to stir mixture twice in clock wise direction, until all flour mixed well

pour mixture inito chiffon cake could and tap on bench twice to release air bubbles,

bake at 160 deg for 30-35 mins, once done , tap the cake on bench again , invert cake upside down immediately

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Butterfly
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Spatula TM5/TM6
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Tip

total egg used 400g with shell ,6 inch chiffion cake tin size ,
if use 8 inch chiffon tin suggest double in size

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.